| Dry-cured ham and bacon are the classic representative of Chinese traditional meat products with long development history, whose special flavor is loved by consumers.However, serious lipid oxidation happened at both processing and stored stage has been the key factor limiting Chinese traditional cured meat products development for laggard and rough processing technology. The aim of this research is to investigate changes of lipid oxidation of Chinese bacon and dry cured ham during processing, analyze the effect of natural anti-oxidation treats on the inhibition of lipid oxidative changes by using natural antioxidants combined with edible films in order to provide a theory base for the problem of lipid peroxidatio in dry cured meat products production.By experiment design, the researches comprise two parts:1,Effect of the combination treat of antioxidants and edible films on lipid oxidation of dry-cured ham during stored stage was studied. The chapter was aimed at studying effect of three factors:natural antioxidant, chitosan edible film and storage time on the lipid oxidation of dry-cured ham through the L9(3J) orthogonal test. The results showed that the natural antioxidants(compound antioxidants of tea polyphenols and VE) had a better anti-oxidation effect on POV and TBARs than compound antioxidants of tea polyphenols and VE, GSE;1-1.5% chitosan edible film inhibited lipids oxidation best. The optimizing result of orthogonal test was that dry-cured ham was sprayed natural compound antioxidants of 0.05% tea polyphenols and 0.05%VE. then sprayed chitosan film on the surface of the dry-cured ham. stored at 15℃for 3 months.2^ Studies on both the lipolysis.lipid oxidation.and Effect of the combination treat of antioxidants and edible films on lipid oxidation of Chinese bacon during processing.: Chinese dry-cured bacon was processed with pig bacon belly by dry-curing 3 days with 3% salt at 4℃and drying-ripening 18 days. The changes of physicochemical parameters, lipolysis and lipid oxidation were investigated as well as their correlations with processing factors (moisture, NaCl content, and pH) were analyzed by determining the physicochemical and lipid oxidative indices in bacon during processing. The results showed that the proteolysis became intense with temperature rising up to 29.5℃. POV and TBARs values also significantly increased after drying-ripening 12 days, and reached the peaks until the end of drying-ripening, which are 0.35g/100g lipids and 0.42μgMDA/g meat, respectively, for POV and TBARs. But both of them were lower than the safety limits, especially the POV was far lower than national safety limit 0.50g/100g. All the above results indicated that increasing drying-ripening temperature could accelerate lipolysis and lipid oxidation and promote the formation of flavour. Whereas, from drying-ripening6 days, then the high process temperature could cause the intense moisture loss, and only 39.14% moisture retained until the end of drying-ripening 18 days, the serface of the bacon was so hard that it could not be eaten,the sensory quality of the bacon product was very poor.In order to prevent the lipids over-oxidation, measures of anti-oxidantion were carried out during the processing:time of anti-oxidation treat, antioxidant, coating thickness of chitosan edible films on the lipid oxidation of bacon through the L9(33) orthogonal test. The results showed that the anti-oxidation treat at the first day of fermenttation was better than the sixth and twelfth of fermentation; natural antioxidants(GSE. compound antioxidants of rosemary and VE) had the same anti-oxidation effect with synthetic antioxidant(BHT); two layers of chitosan edible film inhibited peroxide value and TBARs value of Chinese bacon products.The optimizing result of orthogonal test was that bacon was sprayed natural compound antioxidants of 0.05% tea polyphenols and 0.05% VE, then applied two layers chitosan film on the surface of the bacon at first day of fermentation. |
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